Growing up, winters were all about eating oranges on the porch swing with the warm rays of the Sun gently caressing my feet, warming my spirits, and inducing an enviable afternoon slumber that felt like a shot of tonic. To recreate this feeling, one can’t go back to their childhood, but one can certainly make a quintessential winter special drink that captures the essence of winter Sun in a cup – Hot Toddy. It’s a drink that not only soothes the spirits, but also takes you on a nostalgic trip. We asked India’s top mixologists and bar professionals for their take on the classic Hot Toddy that they enjoy drinking, and serving their guests, with a side of comfort, cosiness and warmth.
As our palates become more global and discerning, mixologists are experimenting with unique ingredients to elevate this classic drink. One such example is of Priyanka Rath, the Head Mixologist at Lou Lou, who uses ingredients like toddy jaggery, a regional sweetener, to make a miso caramel that balances the sweet and savoury contrast, while creating a layered and unique flavour profile. She says “Sometimes we replace the classic recipe with toddy koji to introduce subtle umami notes, adding depth and complexity to the drink.” She recommends a slow simmering of the spices instead of a quick infusion to create more balanced and layered flavours. If you’re feeling inspired to make it at home, here’s the full recipe below.
Ingredients
– 60 ml brandy or whiskey
– 2 tbsp toddy jaggery syrup (made by simmering toddy jaggery with water until dissolved)
– 150 ml hot water
– 1 tbsp fresh lemon juice
– A pinch of toddy shoyu (for added depth and umami)
– 1 cinnamon stick
– 2-3 cloves
– 1 star anise
– Lemon wheel for garnish
Method
1. In a heatproof glass or mug, combine toddy jaggery syrup, lemon juice, and a pinch of toddy shoyu.
2. Add cinnamon stick, cloves, and star anise for warmth and spice in a pan with water. Slow simmer for 8-9 minutes.
3. Pour the spice-flavoured hot water over the mixture, and stir until well combined.
4. Gently add 60 ml of brandy or whiskey to elevate the flavours.
5. Garnish with a lemon wheel and serve immediately.
Priyanka’s pro-tip:
For an interactive touch, add the alcohol tableside and let the warm spices infuse for a few extra moments. Perfect for cold winter evenings, this toddy pairs wonderfully with a cheese platter or smoked pork shoyu bao.
Ginger is a quintessential winter favourite, that adds warmth and heat to any dish. For Gaurav Talreja, the Assistant Beverage Manager at Mayouchi, incorporating honey ginger syrup and substituting cognac or rum with bourbon adds a rich and smoky flavour to the Hot Toddy. His go-to ingredient is orange, another winter favourite, that adds depth and richness to the drink. Inspired by his childhood memory of his grandmother giving him brandy to cure his sniffles, this Hot Toddy recipe is an ode to nostalgia. He recommends pairing it with pancakes or nuts for the perfect experience.
Ingredients
– 2 oz bourbon (or whiskey)
– 1 tsp honey ginger syrup (see below)
– 1 tsp freshly squeezed orange juice
– 1 orange slice
– 1/4 cup hot water
– Pinch of cinnamon or nutmeg (optional)
Honey Ginger Syrup
– 1 cup honey
– 1 cup water
– 1/4 cup fresh ginger, peeled and sliced
Method
1. In a small saucepan, warm the honey ginger syrup over low heat.
2. In a preheated mug or brandy balloon, combine the bourbon, warmed honey ginger syrup, orange juice, and orange slice.
3. Add hot water to fill the mug.
4. Stir gently to combine.
5. Add a pinch of cinnamon or nutmeg, if desired, for extra warmth and spice.
6. Serve immediately and enjoy!
Garnish : Consider adding a cinnamon stick or orange peel to the mug for garnish.
If you’re craving something warm and indulgent, Dwayne Dmello, the Bar Manager at La Loca Maria and La Panthera has a soul-warming Hot Toddy recipe. He combines comforting flavours of honey, cinnamon, and a touch of creamy butter for that rich yet smooth drink, ideal for cold evenings when you need something extra cosy. The hint of cinnamon adds the perfect spiced kick that brings the flavours together beautifully. He says “It’s like a comforting childhood treat, but with a grown-up twist.”
A pro-tip he shares while making it is to make sure that the liquid is warm enough to blend the flavours nicely, but not so hot that it burns your mouth. Pair it with baked brie, spiced nuts or gingerbread cookies, and you’re all set for a great evening.
Ingredients
– 2 oz Cinnamon whiskey (or whiskey)
– 1 oz
– 1 oz unsalted butter
– ¾ oz orange juice
– 4-5 pods of cardamom
– 8-10 cloves
– 4-5 star anise
– ½ tsp vanilla paste
Method
1. In a pan, heat the butter to a melt, and combine with the honey.
2. Stir for a minute.
3. Add the spices to it, followed by the juice and mix well.
4. Turn off the heat, add the whiskey to the mix and pour it into a double glass mug with a clove-studded orange peel for garnish.
The word “toddy” comes from Sanskrit and refers to the Palmyra tree, which incidentally is also the official tree of Tamil Nadu. While its exact origin remains debated, at Hosa, they take this classic recipe and add their own unique twist to it. Varun Sharma, the head of bars at EHV International says “We make our Toddy using a sous vide method, which means slow cooking under vacuum.” To add a local touch to the recipe, they use Nannari, a traditional South Indian ingredient for its unique spice flavour. They also add the aroma of Khus Grass for that refreshing kick to the drink.
When asked if he has a favourite Hot Toddy recipe, he says, “For me, the best toddy was the one my grandmother used to make. I still remember watching her prepare a warm Kadda by adding spices like cinnamon, clove, jaggery, ginger juice & honey to hot water and giving it to us during the winters, especially when we had a cold or cough.”
Ingredients
– 40 ml of light whisky or brandy
– 15 ml of our homemade Nannari & Khus Vermouth
– 15 ml of honey mix
– Spices: half a cinnamon stick, 1 star anise pod, and 1 clove
– 2 strips of lemon peel
– 40 ml of fresh apple juice
– A small pinch of salt
Method
Seal all these ingredients in a Sous Vide bag to cook gently, allowing the flavours to blend perfectly.
The newly opened Mercii has a Hot Toddy that’s made with aged rum, a spirit that’s fast becoming the new “craft gin.” Brijesh. P. Vyas, the Bar Manager here prefers this spirit for its depth and richness, setting it apart from the traditional whiskey-based ones. He shares his two signature recipes that offer a unique twist on the classic Hot Toddy recipe.
The first one features their in-house spice cordial mixed with brandy, aged rum, fresh lemon juice, which is garnished with orange slices and studded cloves for an aromatic finish. Their tropical version has honey infused with spices, and paired with aged rum to create a warm drink with tropical notes. Inspired by the Tiki and Caribbean culture that celebrates the use of spices and rum, this concoction is a vibrant twist to the winter classic. Pair it with lamb chops, dry meats, or smoked dishes and you’ve got yourself a warm, delicious, and cosy winter evening on your hands.
With Japanese flavours seeping deeper into our everyday lives, it’s not surprising that Sameer Uttamsingh, co-founder of Donmai, reimagines this classic recipe with Japanese flavours. Inspired by the Japanese philosophy of omotenashi, or ‘heartfelt hospitality’, their goal at Donmai was to craft a drink that not only warms the body during winter but also evokes comfort and the serene ambiance of a Japanese tea ceremony. Their Yuzu Ginger Hot Toddy combines yuzu juice, ginger, premium Japanese whiskey, and a hint of honey to balance the tartness of yuzu. The garish of charred lemon and shiso leaf adds depth and aroma to this winter favourite.
We ask if there were any unexpected combinations that worked well with Hot Toddy. He shares, “The addition of matcha to the Hot Toddy was a great twist, as the earthy bitterness of matcha paired well with the sweetness of honey and the warmth of whiskey to create a harmonious and unique experience.” Sameer’s secret to making the perfect Hot Toddy lies in adding spices like cinnamon and ginger gradually, so that they enhance the drink instead of dominating it.
As we enter our “wellness era”, Hitesh Vikram Chand, Mixologist at Hyatt Regency Jaipur Mansarovar isn’t far behind. His renditions to the classic Hot Toddy are not just ingredient-forward, but also infuse the royal spirit of Rajasthan effortlessly in the brandy balloon. His first take (of three) on the classic recipe is the Zafran Cascade; a royal blend featuring single malt, infused with Indian spices like cinnamon, clove, timur, mace, bay leaf honey syrup, orange, apple, lemon juice, and ginger. The drink is elevated with kesar water infused with fennel, cardamom, and gulkand (rose petals) for a pleasant aroma and rich flavor. Inspired by the spice bazaars and the royal heritage of Rajasthan, this drink is history, served in a glass.
The second one is a modern take on Ayurvedic wellness, focusing on boosting immunity. Aptly named Abhinandan, this immunity tea toddy is crafted with Indian spices, lemongrass, turmeric water, and ginger honey. It’s served hot for warmth and health benefits. The third twist is a floral-infused toddy, inspired by the blooming gardens that features hibiscus tea, orange sorbet, agave ginger syrup, clove, black pepper, mace, nutmeg, cinnamon, star anise, licorice, and lemon, offering a balance of sweetness, tanginess, and spice.